• Flour

• Sugar

• Butter

• Egg

1/2 lb.

1/4 lb.

1/4 lb.

1 ea.

• A little baking powder

Betty Kohn Grebenschikoff was born in Berlin, Germany. After witnessing the tragic events of Kristal/nacht (The November

Pogrom, November 9-10, 1938), the family immigrated to Shanghai, China, a country that would accept people without passports or visas. In August 1945, Betty and her family were

liberated by American troops. Betty remained in China, meeting 1

and marrying her husband, Oleg Grebenschikoff, a "White" Russian, but, in 1949, when China became Communist, Betty,

, pregnant with her first child, and Oleg, her husband, immigrated to Australia, wher,e they stayed until ·1953_ Later they immigrated

to the l)nited States. Betty, a widow, lives between Ventnor, New Jersey, and St. Petersburg, Florida.

This �ookie recipe, known in .German as Muerbeteig, is one of the mci.ny th�t f;3etty's mother, Olga, use_d}o bake in Germany and ;Shanghai as well as in Arrforiq. Betty says, "They were always one·

of my favorites and I �tiH bakeJhen once in a while for special, family oc;:dskms:However, I must admit for some reason hers· were�alw.ays better thar;i mine, must have something to do wit

,¥·", . t

Yield � 12 each 2 inch Tarts

Mix egg and sugar, add flour, butter and baking powder till well mixed. Chill if necessary for easier handling. Roll out on floured board. Cut out cookies with cookie cutter, paint with egg yolk, you can sprinkle ground walnuts or almonds or nonpareils on them. Bake in 350 oven until light brown. Store in tightly closed tin. Muerbeteig cooky dough can also be rolled out and used as piecrust dough or for jam tarts.

4 � �Oh\, !Mi& t-To make jam tarts: Roll out fairly thin Put dough into large baking pan. Spread with apricot jam. Then cut strips of dough and place across in a lattice pattern. Paint strips with egg yolk.

Bake in 350° oven , after they have cooled down, cut into squares.

��(En)

• Orange Juice

• Water

• Apples or Pears

• Apricots

• Raisins

• Cherries

• Strawberries

• Lemon

• Sugar

• Cherry Jello

Cyla Zelanska Kowenski's mother, Rachela, used to make this compote for Shabbat dinner for the Zelanska family in Vilna, Poland. Her parents owned the Hotel Handlowy on Zawalna Street in Vilna. After Cyla, her mother, Rachela, and

sister, Ester, were liberated from the Vi Ina Ghetto, they we�_t to displaced persons' camps in Italy,

immigrating to the United States.

When Cyla married Joel Kowens�i, her mother. gave her the compote recipe.

4�1· Yield - 8 - 5oz. servings

6c

1 C

4 lg, peeled and cut into pieces

20 fresh, peeled and cut into pieces

1 C

1 c, pitted and sliced in half (if available)

1 C

1/3 C

Mix ingredients well.

Cook for 45 minutes on top of the stove - lower

heat. Cook until the apples or pears are softened.

Add 1 package of cherry jello after compote is

finished cooking. Mix well:

Chill in the refrigerator - keep refrigerated when finished.

�• Apples

• Dried prunes

• Dk. Raisins

• Golden Raisins

• Dried figs

• Dates

• Pears

• Water

ack Oacob) Najman was born in the shtetl Pruska, near the German Polish border, to Rachel and Mordechai Najman (Naiman). After his

'':'mother died in 1919, Jack, the middle ch,ild, became the caregiver to the six other children. In 1937 Jack traveled '.to Paris to visit his sister Helen

, and to see the 1937 World's Fair. Jack became a tailor in Paris and was '· r � eventually drafted into the Frerich-Polish armY: In 1939 Jack met Rose a.

the couple married on October 26, 1939. In 1940 when Jack was with t_ ari?fiy at Codciden, near the English Channel, he received word from Ro�:. '.' at' their visas to the United States had come through. Jack returned . * •

•. �·co Paris across Nazi-occupied France. Reunited in Spain, Ja<;k and Rose immigrat�d to the U�ite_;d States on the SS Niivemar, a form�r,, c�ttle s�:rp;. _,;dilled the "Ship from ,Hell," arrriving in New York on September I); 1941.

:1. .' ,., i

Jack, who has been retired for over forty years, moved to Margate, New Jersey, with Rose in May of 2006. He died in 2008. ·

1

Every morning for breakfast Jack ate ·this fruit compote. He an9 hi,s fife Rose, bought fruit eve(y other we�kJrom �3:.special produce sto�e �nd peeled and cut the fruit for the compote: It was refrigerated fri a glass

' . 1'· ,, • • ' ·" jar. Each morning Jack pour�d the}ruit intq a round glass b,ow:I. '�e wo�} ,insist that anyone eating breakfast have some of the fruit compotE\ 'Jai��. daughter, MindeHe,,r.emembers that in the cold weather he�Jather _puJ�!fi,e

' . � ' ... q>mpote on the terrace to cqol. ,' }: . ,; ' ; . : : :r

. ' r,:r, '

'.t-,;. �- • • • • � ,..,,)<;t . . I �

�'"".•· •-:,, .. ·,�·, _-u•

4�uut���

12, peeled

11/2 C

3/4 C

3/4 C

1 C

1 c, chopped

4 to 5

2c

Yield � 1 1/2 quart

Pour a little water into the bottom of the pan. Do

not cover the pan.

Start cooking on high heat and when the water

boils, turn down the heat.

Cook slowly on very low heat for 40 minutes.

Cool.

Pour into a glass jar or into a plastic bowl.

Keep tightly covered and refrigerated.